Spaghetti with Garlic & Chives
Ingredients
- ½ pound spaghetti, broken in half
- ¼ cup extra virgin olive oil
- ¼ cup sliced garlic, about 6 cloves
- 1 tablespoon chopped jalapeño pepper
- 1 ½ tablespoons anchovy paste or 2 anchovies, minced
- ½ teaspoon salt
- Freshly ground black pepper
- ½ cup freshly minced chives
- ¼ cup shredded Swiss or mozzarella cheese, about 1 ½ ounces
- ¼ cup grated Parmesan or Romano cheese, for garnish
- Additional extra virgin olive oil, for garnish
Method
- Bring a large saucepan of salted water to a boil over high heat. Add the pasta whole or broken in half and stir well to prevent sticking. Return to a boil and then reduce the heat to a strong simmer and cook according to taste (about 12 minutes for me). Meanwhile, heat the oil in a small skillet over medium-low heat. Add the sliced garlic and cook gently until the edges just begin to color, about 1 minute. Add the jalapeño and cook another 1 to 2 minutes; the garlic should just be golden-brown around the edges. Transfer to a large bowl. Add the anchovy paste, salt and pepper if needed, ½ cup of the pasta cooking water and the chives and stir. When the pasta is cooked to your liking, drain and add to the bowl with the Swiss cheese; mix well. Divide into two warm plates, sprinkle with the Parmesan and drizzle with more extra virgin olive oil. Serve hot.
Spaghetti is always welcome at my house, and this simple dish, made from ingredients found in my pantry and fridge, is a quick and easy dinner. I have lots of chives in my garden, and they add a fresh oniony flavor.